HEALTHY "TORTILLA SOUP" OATMEAL
You'll never look at oatmeal the same again after you try this savory "tortilla soup" oatmeal. The savory flavors of tomato, cilantro and lime will remind you of the traditional soup, but the oats add a creaminess that is both filling and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon kosher salt, and cook, stirring, until soft and translucent, about 5 minutes. Add the tomatoes, tomato paste, chili powder, cumin and garlic powder, and cook, stirring, until the tomatoes start to soften and the tomato paste darkens in color, about 1 minute. Add the broth, 1/2 teaspoon salt and a few grinds pepper, and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will absorb).
- Transfer the oatmeal to four serving bowls. Scatter the sliced chiles and cilantro over the oatmeal. Divide the avocado among the bowls, and top with the crushed tortilla chips. Serve warm with a quarter of lime on the side.
Nutrition Facts : Calories 330 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 380 milligrams, Carbohydrate 40 grams, Fiber 10 grams, Protein 13 grams
QUICK CREAMY BROCCOLI SOUP
Broccoli is at its peak from October through April-that's the best time to puree it in a soup like this one.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.
- Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.
- Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.
Nutrition Facts : Calories 150 g, Fat 8 g, Fiber 5 g, Protein 6 g
CREAMY OATMEAL
Provided by Food Network Kitchen
Time 12h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
- Copyright 2001 Television Food Network, GP. All rights reserved
CREAMY OATMEAL SOUP
This delicious soup is a bit unusual...and very comforting. I found it in an out-of-print cookbook long ago. I've adapted it a bit since then.
Provided by Patti599
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
- In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
- Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.
CREAMY SWEET POTATO OATMEAL
Loaded with sweet potato and warm spices, this oatmeal is a nutritious and tasty breakfast! It's perfect for using up leftover sweet potatoes. Just adjust the sweetener and butter if your recipe already has them. Top with toasted pecans, walnuts, or coconut.
Provided by Tammy Lynn
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
- Remove from heat and stir in honey, butter, and vanilla extract.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 62.8 g, Cholesterol 7.6 mg, Fat 13.1 g, Fiber 9.8 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 292.7 mg, Sugar 19.5 g
GARLIC OATMEAL SOUP
Steps:
- In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted.
Nutrition Facts : Calories 153 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1154mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
CREAM OF BROWNED POTATO AND OATMEAL SOUP
This recipe came about this morning when I messed up in making the morning oatmeal and it was not good enough to eat, and was too much to waste. (The oatmeal was gloppy, and we like it flaky). We always mix a couple of tablespoons of flax seed in with our oatmeal. If it had been bread-baking day, I would have hidden it in the bread. This recipe is mine: I made it up.
Provided by Kimberlys Surprise
Categories Potato
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
- I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
- Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
- Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
- Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
- Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
- You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
- Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
- Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
- Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
- _______.
- All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.
Nutrition Facts : Calories 156.7, Fat 6.7, SaturatedFat 2.5, Cholesterol 9.5, Sodium 70, Carbohydrate 21.1, Fiber 2.5, Sugar 0.7, Protein 3.7
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